Cannelloni (250g) – DIVELLA

Cannelloni, which means “large tubes” in Italian, are one of Italy’s most beloved stuffed pasta dishes. Their origins are traced back to the early 1900s in Southern Italy, specifically in the regions of Campania and Sicily. Cannelloni became widely popular after they were featured in Italian cookbooks and restaurants, thanks to their versatility in terms of fillings and the ease with which they can be baked in the oven.

Traditionally, cannelloni are filled with a variety of ingredients, such as ricotta and spinach, minced meat, or a mixture of vegetables. The stuffed tubes are then smothered with a rich sauce and baked until golden and bubbling.

Cannelloni is often served during holidays and special occasions, and its hearty nature makes it a perfect family meal.

Ingredients and Characteristics:

• Made from 100% durum wheat semolina and water (no eggs)
• Large, cylindrical shape ideal for stuffing
• Versatile for a wide range of savory fillings
• Traditionally baked with tomato sauce or béchamel sauce

Cooking Instructions:

• Preheat the oven to 180°C (350°F).
• Boil a large pot of salted water and cook cannelloni for 3-5 minutes, just to soften.
• Drain and stuff with your desired filling, such as ricotta and spinach or a meat ragù.
• Place the stuffed tubes in a baking dish, cover with tomato sauce or béchamel sauce, and bake for 25-30 minutes until the top is golden and bubbling.

Serving Suggestions:

• Ricotta and Spinach Cannelloni: Stuff with a creamy mixture of ricotta cheese and spinach for a traditional vegetarian option.
• Meat Cannelloni: Stuff with minced beef or pork, onions, and garlic, then bake in a rich tomato sauce for a savory, comforting meal.
• Mushroom and Cheese Cannelloni: For a more gourmet version, fill with a blend of sautéed mushrooms and cheese, then top with béchamel sauce for a creamy finish.
• Seafood Cannelloni: For a special twist, try stuffing the tubes with a seafood mixture like shrimp and crab, then bake with a white wine sauce.

Storage Instructions:

• Store uncooked cannelloni in a cool, dry place.
• If cooked, refrigerate cannelloni for up to 3 days in an airtight container.
• Cannelloni can also be frozen before baking for later use; just wrap them tightly and store in the freezer for up to 3 months. To bake from frozen, cook as usual, adding a few extra minutes to the baking time.

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